French 15 min

Tuna Niçoise Salad

Name: Tuna Niçoise Salad
Total time: 15 min
Yield: 2 servings
Cuisine: French
Ingredients: 4 tuna steaks (6 oz each, about 1-inch thick) or 2 cans of good-quality oil-packed tuna; 12 small new potatoes, halved; 8 oz green beans, trimmed; 4 large eggs; 1 pint cherry tomatoes, halved; 1/2 cup kalamata olives; 4 tablespoons capers; 1/2 red onion, thinly sliced; 4 anchovy fillets; Mixed greens; 3 tablespoons Dijon mustard; 2 tablespoons red wine vinegar; 6 tablespoons olive oil; Salt and black pepper

seafoodhealthygluten-freehigh-protein

Ingredientsfor 2

520

Cal

48g

Protein

28g

Carbs

24g

Fat

14 tuna steaks (6 oz each, about 1-inch thick) or 2 cans of good-quality oil-packed tuna
212 small new potatoes, halved
38 oz green beans, trimmed
44 large eggs
51 pint cherry tomatoes, halved
61/2 cup kalamata olives
74 tablespoons capers
81/2 red onion, thinly sliced
94 anchovy fillets
10Mixed greens
113 tablespoons Dijon mustard
122 tablespoons red wine vinegar
136 tablespoons olive oil
14Salt and black pepper

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Instructions

1
Boil potatoes in salted water for 12 minutes until just tender. Add green beans in the last 3 minutes. Drain and rinse with cold water. Bring another pot of water to a boil. Add eggs and cook for exactly 7 minutes (soft-set yolk). Transfer to an ice bath. Peel and halve.
2
If using fresh tuna, season steaks with salt and pepper. Heat a skillet to very high heat. Sear for 90 seconds per side — the tuna should be deeply seared outside and rare inside. Slice against the grain.
3
Make dressing: whisk together Dijon, red wine vinegar, and olive oil. Season with salt and pepper. Arrange greens on a large platter. Arrange all components — potatoes, green beans, tomatoes, eggs, olives, capers, and tuna — in neat sections over the greens. Drizzle dressing over everything. Place anchovies on top.